If you keep up with any of the recipes on these pages, then you’ll know brown butter is placed on a very high pedestal in my
kitchen life. In fact, I’d say it is one of the first cooking techniques, and arguably one of the easiest, every cook and baker alike should know. There are a variety of ways to go about browning butter (i.e. butter pieces vs. sticks of butter, skillet vs. sauce pan, swirling vs. whisking) and really any of them will get your butter a deep, nutty, golden amber brown eliminating the guess work behind which method to approach. I’ve browned butter every which way, but this way, the way below, is my favorite.
Start by cutting your butter roughly into tablespoon sized amounts (I find it melts more quickly and more evenly than leaving the sticks whole, though both ways work just fine), place the pieces in a skillet (it has more surface area than a saucepan, thus equaling more browned bits) and place the skillet over medium heat. There is no need to use a non-stick skillet. Actually, if you have a stick-skillet or a pot without a dark coating it will be easier to see when your butter browns which is important since there is such a short amount of time between brown butter and burnt butter.
Melt the butter and let it cook. There will be a lot of gurgling and popping, sputtering and crackling and foaming too. This is all ok. In fact it’s good. The butter is getting ready to do its brown thing.